French Pickles
No ratings yet
France
Known as a French recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 12 ingredients
- Cinnamon
- six large onions
- two quarts of water
- Cloves
- one quart of vinegar mixed
- a pound white mustard seed
- One peck green tomatoes
- two pounds of brown sugar
- Allspice
- four quarts of vinegar
- Ginger
- a teacupful of salt
Contains
MustardSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- One peck green tomatoes and six large onions, sliced;
- mix these, throw over them a teacupful of salt and let them stand over night;
- next day drain thoroughly and boil fifteen minutes in one quart of vinegar mixed with two quarts of water.
- Mix to- gather four quarts of vinegar, two pounds of brown sugar, half a pound white mustard seed, two tablespoonfuls allspice (ground), the same of cinnamon, cloves, ginger and ground mustard;
- put in the tomatoes and boil all together fifteen minutes.
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife
-
Cutting board
-
Colander